“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.

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Step 5

Add ginger and garlic, stir and cook for another 10 mins on a low heat.

Step 6

:- Stir continuously to make sure nothing browns or burns.

Step 7

Add turmeric, coriander and chilly powder and fry gently for a minute.

Step 8

Add 1 tbsp of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil.

Step 9

:- It won`t split if you`ve used full cream yoghurt.

Step 10

When the yoghurt has lost a lot of it`s moisture, add another tbsp of it and stir fry as before.

Step 11

Repeat, until all the yoghurt is incorporated.

Step 12

:- The last tablespoons won`t sizzle but it doesn`t matter.

Step 13

Add the tomato purTe and stir in.

Step 14

:- The colour of the dish should now be similar to the background colour of the recipe list page - a rich orangy yellow with red flecks if you`ve turned the graphics off.

Step 15

Stir in lots of hot water enough to make the mixture very fluid.

Step 16

Bring to boil and simmer, stirring occasionally for 20 mins.

Step 17

Add salt.

Step 18

Heat a little oil in a large heavy frying pan.

Step 19

Stir-fry the chicken pieces over a moderate heat, until they are sealed and have turned white.

Step 20

Add the chicken to the sauce and simmer gently for another 20 - 30 mins, until the chicken is cooked.

Step 21

Stir from time to time.

Step 22

:- If the sauce gets too dry, add a little hot water.

Step 23

10 mins from the end, add the creamed coconut pieces and stir to melt them.

Step 24

:- Adjust the consistency of the sauce with some hot water as the creamed coconut will thicken the sauce.:- At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. :- Remove the cinnamon and cardamoms, if you can find them! Don`t worry about the cloves.

I had made this with such high hopes and took so much time. The whole thing came out so average/below average. It is so disappointing. I trust this website has lots of really good recipes but this is one of the worst!

Fantastic recipe, it´s my absolute favourite to make and is so easy to follow.
This recipe was originally on the BBC food site but seems to have disappeared so I´ve spent the past three days trawling the internet to find it - I´m so relieved I have!
Thank you very much.